✔ Updated · rebalanced spice blend (garlic + onion added), packet-size batch, how to cook fajitas with it
My McCormick fajita seasoning recipe is a copycat-style homemade mix with the same smoky, savory and slightly tangy flavor as the packet.
At a glance
The one tip that matters: Use the whole batch for 1 pound of chicken or steak plus a pepper and an onion, and finish with 1/4 cup of water so the seasoning turns into a light sauce.
Chili powder, cumin and paprika give it warmth, garlic and onion powder build the savory base, and a little sugar and a pinch of citric acid add the lime-like brightness that sets fajita seasoning apart from taco seasoning. A little cornstarch turns it into a light sauce that clings to the meat. One batch makes about 3 tablespoons, roughly one packet, and takes 5 minutes to mix from spices you probably already have.
Why You'll Love This Fajita Seasoning
- Packet flavor from your pantry, with chili, cumin, garlic, onion and a tangy finish.
- You control the salt and heat, so it works for kids and for spice lovers.
- Easy to scale up, so a jar of it is always ready for fajita night.
What's in McCormick-Style Fajita Seasoning?
Packet fajita seasoning is a fairly simple blend: chili pepper, cumin, paprika, salt, garlic and onion, with a little sugar, cornstarch and citric acid. The citric acid gives the tangy, lime-like edge, and the cornstarch helps the seasoning turn into a light sauce in the pan. This homemade version uses the same building blocks in balanced amounts, so it tastes like the familiar packet mix without being an exact copy.
Because you make it yourself, you can cut the salt, make it hotter or smokier, or leave out the sugar entirely. I make mine extra smoky.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Fresh spices matter most. Ground spices lose their aroma after about a year. I sniff every jar first, the way my mum taught me. If your chili powder or cumin smells faint, replace it before making a batch.
- Don't skip the garlic and onion powder. They provide the savory base the packet mix is known for. Without them the blend tastes flat and dusty.
- Citric acid is optional. It adds the tangy note found in many packet fajita mixes. Find it in the canning aisle, or leave it out and squeeze a lime over the fajitas at the end instead.
- Finish with a splash of water. The cornstarch thickens 1/4 cup of water into a light glaze that coats the meat and vegetables instead of leaving dry spice on the pan.
- Adjust the heat. Use 1/8 teaspoon cayenne for kids, or add 1/2 teaspoon chipotle powder for a smokier, spicier blend.
- Make a big jar. Multiply the recipe by 6 for about 1 cup. Use 3 tablespoons per pound of meat.
Copycat McCormick Fajita Seasoning Mix
4
servings5
minutes0
minutes12
kcal5
minutesA copycat-style McCormick fajita seasoning mix made with chili powder, cumin, paprika, garlic powder, onion powder, a little sugar and a pinch of citric acid for that tangy, lime-like finish. One batch is about 3 tablespoons, roughly one packet, enough for 1 pound of chicken or steak.
Ingredients
- For the Seasoning Mix (about 3 tablespoons)
2 teaspoons chili powder
1 teaspoon paprika (sweet or smoked)
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fine salt
1 teaspoon granulated sugar
1/2 teaspoon cornstarch
1/2 teaspoon dried oregano, preferably Mexican
1/4 teaspoon citric acid (or 1 tablespoon lime juice added when cooking)
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (use 1/8 for mild)
Directions
- Make the Mix
- Measure the chili powder, paprika, cumin, garlic powder, onion powder, salt, sugar, cornstarch, oregano, citric acid, black pepper and cayenne into a small bowl.
- Whisk with a small whisk or fork for about 30 seconds, pressing out any lumps of garlic powder or cornstarch, until the color is even.
- Use right away, or spoon into a small airtight jar and store in a cool, dark cupboard for up to 6 months.
- Use It for Fajitas
- For 1 pound of sliced chicken or steak, toss the meat with the whole batch of seasoning and 1 tablespoon of oil. Cook in a hot skillet in 1 tablespoon of oil until browned and cooked through: chicken to 165°F, steak to at least 145°F. Add 1 sliced bell pepper and 1 sliced onion, cook until crisp-tender, then stir in 1/4 cup of water and simmer for 1 to 2 minutes until it coats everything.
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How to Use Fajita Seasoning
Use the whole batch, about 3 tablespoons, for 1 pound of meat or shrimp. Slice the meat into thin strips, toss it with the seasoning and a little oil, and sear it in a very hot skillet so it browns. Add sliced bell peppers and onion near the end, then a splash of water to make a light sauce.
- Chicken fajitas: 1 pound of breast or thigh strips, cooked until they reach 165°F in the thickest piece.
- Steak fajitas: flank or skirt steak sliced against the grain, cooked to at least 145°F, then rested for 3 minutes.
- Shrimp fajitas: 1 pound of peeled shrimp, cooked for 2 to 3 minutes until pink and opaque.
- Vegetarian: toss sliced peppers, onions, mushrooms and drained black beans with the mix and roast at 425°F for 20 minutes.
- Beyond fajitas: season ground beef for burritos, rub it on grilled chicken wings, or stir a teaspoon into sour cream for a quick dip.
- Serve with: warm tortillas, guacamole, salsa and sour cream. For side ideas, see what to serve with fajitas.
Fajita Seasoning vs. Taco Seasoning
The two blends overlap a lot, but they are built for different jobs. If you want a homemade taco blend too, try our Old El Paso taco seasoning copycat.
| Fajita seasoning | Taco seasoning | |
|---|---|---|
| Flavor | Bright, smoky, slightly tangy | Earthy, deeper chili and cumin |
| Key extras | Citric acid or lime, a little sugar | More cumin, often flour or cornstarch to thicken |
| Best for | Seared strips of chicken, steak, shrimp and vegetables | Simmered ground beef or turkey |
| Heat | Usually mild to medium | Mild to medium |
How to Store Fajita Seasoning
Keep the mix in a small airtight glass jar in a cool, dark cupboard, away from the stove, oven and dishwasher, where heat and steam make spices clump and fade. It keeps its best flavor for about 6 months. Give it a sniff before using: if the aroma is weak, the flavor will be too.
Looking for more homemade spice blends? Try our burger seasoning, KFC-style seasoning or the McCormick meatloaf copycat.
Frequently Asked Questions
How much homemade fajita seasoning equals one packet?
About 3 tablespoons, which is what this recipe makes. That is roughly the amount in a standard 1-ounce fajita seasoning packet and is enough for 1 pound of chicken, steak or shrimp plus a pepper and an onion.
What is the difference between fajita and taco seasoning?
They share chili powder, cumin, garlic and onion, but fajita seasoning is usually lighter, with a tangy citrus note from citric acid or lime and a little sugar, made for searing strips of meat and vegetables. Taco seasoning is earthier and heavier on cumin and chili and is meant for simmering ground meat.
Can I use taco seasoning instead of fajita seasoning?
Yes, in a pinch. Use the same amount and add a squeeze of lime juice and a pinch of sugar at the end to get closer to the brighter fajita flavor.
Why add cornstarch to fajita seasoning?
A small amount of cornstarch thickens the pan juices and the splash of water added at the end into a light sauce that clings to the meat and vegetables. You can leave it out if you prefer a dry rub.
How long does homemade fajita seasoning last?
Stored in an airtight jar in a cool, dark cupboard, it keeps its best flavor for about 6 months. It is still safe after that, but the spices fade. Keep it away from the stove and use a dry spoon so it doesn't clump.
